Pink Pancakes Strawberry Compote

Last February, my friend texted asking if I could whip up something pink and pretty for a Valentine's brunch she was throwing together. I stood in my kitchen staring at a bunch of beetroots thinking there had to be a way to make them shine in pancakes without tasting earthy. That first batch was honestly questionable, but when I poured that strawberry compote over golden, naturally blushed pancakes and watched everyone's faces light up, I knew I'd stumbled onto something special. These pancakes became the thing people now request months in advance.

I'll never forget the morning my mom tried these for the first time and got this quiet, almost protective look on her face. She asked if she could make them for her book club, and suddenly I was writing down ratios for someone who usually burns toast. Watching her take ownership of a recipe I created felt like the best version of cooking together, even though we were in different kitchens.

Ingredients

• All-purpose flour (1 1/2 cups): The foundation of the pancake, and honestly, you don't need anything fancy here—regular flour works beautifully.
• Granulated sugar (2 tbsp): Adds gentle sweetness; don't skip this because it helps with the rise.
• Baking powder and baking soda (2 tsp and 1/2 tsp): The duo that makes these fluffy, and the combination of both is key—too much soda and you'll taste it.
• Salt (1/2 tsp): Brings out everything, especially that subtle beetroot flavor.
• Milk (1 1/4 cups): Dairy or plant-based both work; I've used oat milk when that's what I had on hand.
• Greek yogurt (1/2 cup): This is the secret—it adds tang and moisture without making pancakes dense, and honestly, it's become non-negotiable in my recipe.
• Beetroot purée (1/4 cup): Creates the pink without tasting like dirt; if you're making it fresh, blend roasted or canned beetroots until smooth, then strain out excess liquid.
• Eggs (2 large): Binding and lift; don't use the smallest eggs in your carton.
• Unsalted butter, melted (2 tbsp): Plus extra for the pan; the melted kind incorporates smoothly and keeps things tender.
• Vanilla extract (1 tsp): A small amount that rounds out the flavors without announcing itself.
• Fresh or frozen strawberries (2 cups): For compote; frozen actually works better because they're picked ripe and break down faster.
• Sugar for compote (2 tbsp): Adjust based on the tartness of your berries—I taste as I go.
• Lemon juice (1 tbsp): Brightens the compote and prevents that one-dimensional sweetness.
• Cornstarch slurry (1 tsp cornstarch with 1 tbsp water): Optional but makes the compote glossy and cling to the pancakes instead of running off the plate.

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Make the compote first:

Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat and let them simmer for about eight to ten minutes until the fruit softens and releases its juices. If you want it thicker, whisk the cornstarch slurry and stir it in, cooking for another minute or two until it coats the back of a spoon.

Whisk the dry ingredients:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt—this distributes the leavening evenly and prevents lumps of baking soda later.

Combine the wet mixture:

In another bowl, whisk milk, yogurt, beetroot purée, eggs, melted butter, and vanilla until it's completely smooth and the beetroot is evenly distributed. The color should be a soft, pretty pink.

Fold wet into dry:

Pour the wet ingredients into the dry and gently fold together with a spatula until just barely combined—lumps are actually your friend here because overmixing makes tough, rubbery pancakes. Stop as soon as you don't see dry flour.

Heat and cook:

Get your nonstick skillet or griddle over medium heat and let it warm for a minute, then give it a light brush of butter. Pour about a quarter cup of batter per pancake and wait for bubbles to form on the surface and the edges to look set, which takes about two to three minutes.

Flip and finish:

Flip each pancake and cook the other side for another minute or two until it's golden and springs back when you touch it gently. You'll know it's done when there's no wet batter visible on the edges.

Plate and serve:

Stack the pancakes while they're warm, top with strawberry compote, fresh strawberries, a generous dollop of whipped cream or yogurt, and maple syrup if you're feeling it.

Save

There's a moment that happens almost every time I make these where someone sits down, takes the first bite, and just stops talking for a second. That pause before they tell you it's good means you've made something that tastes better than it looks, which is the highest compliment in my book.

Why Pink Pancakes Are Genius for Brunch

The thing about pink is that it automatically feels special without you doing anything dramatic. A regular stack of golden pancakes is delicious, but when you set down something that looks festive and feels like you genuinely tried, people lean in. Beetroot keeps things natural and wholesome while strawberry compote ties everything together with a flavor that feels both comforting and a little bit indulgent. I've served these to people who swear they don't eat breakfast, and somehow they end up polishing off two pancakes.

Making This Dairy-Free and Vegan

My neighbor has been vegan for years, and I wanted her to be able to enjoy these too, so I started experimenting with swaps. Plant-based milk works perfectly, and there are now some really lovely dairy-free yogurts that add the same moisture and tang as Greek yogurt. For the eggs, I mix two tablespoons of ground flaxseed with five tablespoons of water, let it sit for five minutes until it gets gelatinous, and use that as a binder. The pancakes come out just as fluffy and tall, and honestly, no one even notices the difference unless you tell them.

Pairing and Timing Tips

I've learned that these pancakes are best served within five minutes of coming off the griddle when they're still warm and slightly steaming. You can keep a batch warm on a low oven—around two hundred fifty degrees—covered loosely with foil, but they'll lose some of that just-cooked texture. For timing at a brunch, the compote and dry ingredients can be prepped the night before, leaving you with just a quick wet mix and griddle time in the morning.

• If you're making these for a crowd, set up a pancake assembly line so people can customize their toppings.
• Pair these with sparkling rosé or a mimosa if you want to lean into the Valentine's brunch energy.
• Leftovers keep for two days in an airtight container and actually reheat beautifully in a low oven instead of the microwave.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

These pancakes have become my go-to when I want to make someone feel seen, whether it's for a morning celebration or just because. There's something about serving food that's both delicious and beautiful that changes how people experience the meal.

Recipe FAQs

→ How do beetroot purée affect the pancakes?

Beetroot purée adds a natural pink color and a subtle earthy sweetness without overpowering the batter, enhancing both appearance and flavor.

→ Can I use plant-based milk and yogurt?

Yes, substitute dairy with plant-based milk and yogurt to keep the texture moist and tender while making it suitable for vegetarian or vegan preferences.

→ What is the best way to make the strawberry compote thicker?

Adding a cornstarch slurry (cornstarch mixed with water) during the final cooking minutes helps thicken the compote to a desirable consistency.

→ How do I know when pancakes are cooked perfectly?

Cook until bubbles form and edges appear dry, then flip and cook until golden brown on both sides for a tender interior.

→ Are there alternatives to eggs in the batter?

Flax eggs made from ground flaxseed and water can replace eggs, maintaining binding and moisture for a vegan-friendly version.